D made me an olive tapenade with Nicoise olives for the pizza last weekend. He used up the rest with this dinner. Fortunately, there was not a whole lot, b/c I was still stuffed from lunch with my department at Dopo (great food, but quite salty).
D cooks this a lot. It’s from the Chez Panisse book Pasta, Pizza, and Calzone.
We had leftover wines with this: a half bottle of a Malbec we got from GroceryOutlet on R’s recommendation, and the Mas de la Garrigue Cotes du Roussillon from last night. The Malbec survived somewhat better, though it was pretty much the “bouquet” of the MdlG that was off – oxidized – it actually tasted fine.